From Our Cookbooks

Baked Tagliolini with Ham



Serves 5 as main course

3 Tablespoons unsalted butter

Salt 1/2 cup prosciutto cotto (we use Praga ham), cut into julienne strips (60g)

1 Box Cipriani Tagliolini (250g)

1 /2 cup freshly grated Parmesan cheese, plus extra to pass at the table

1 /2 Cup Bechamel sauce ***

Bechamel Sauce

Makes 2 cups

1/4 cup unsalted butter

1 /4 cup flour

2 cups milk salt Freshly ground white pepper





Bring a large pot of water to boil and add a tablespoon of salt.

Melt 1 Tablespoon of butter in a large skillet over medium-high heat. Add the ham and cook it for a minute or two, stirring constantly.

Cook the pasta in the boiling water for 2 minutes until al dente. Drain it will in a colander.

Put the pasta in a skillet and toss it with the ham. Add another tablespoon of butter, sprinkle with half the Parmesan, and toss well. 

Spread the pasta evenly in an oven proof casserole dish. Spoon the Béchamel sauce over the top and sprinkle with the remaining Parmesan. Cut the remaining butter into bits and scatter over the top.

Broil as close as possible to the heat source until golden and bubbly, about 1-2 minutes.


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